Can I use frozen bananas straight from the freezer?

You can—but it’s better to let them thaw slightly (5–10 minutes). It helps with blending and ensures a smoother texture.

My ice cream is too soft. How do I firm it up?

Pop it in the freezer for 30 to 60 minutes. This firms the texture without sacrificing creaminess. Just don’t forget to cover it tightly.

Is this dessert safe for toddlers or pregnant women?

Yes! Unlike most ice cream, this recipe contains no raw eggs, dairy, or refined sugars—just whole foods. However, always check for specific allergies (e.g., nuts, banana intolerance) before serving.

Can I add protein powder?

Absolutely. Adding a scoop of chocolate or vanilla plant-based protein is a popular upgrade for fitness lovers. Just make sure to blend it thoroughly.

What if I don't have cocoa powder?

No worries! Use one or two squares of melted dark chocolate instead. May even taste richer.

Banana Chocolate Ice Cream: 5 Reasons It's the Best Dessert

Name: Banana Chocolate Ice Cream: 5 Reasons It's the Best Dessert
Prep time: 10 min
Total time: 10 min
Yield: 2–3 servings
Cuisine: American
Ingredients: 3 large, overripe bananas – peeled, sliced, and frozen overnight; 3 tablespoons unsweetened cocoa powder (or 2 tablespoons cocoa + 1 square dark chocolate, melted); ¼ cup plant-based milk (like almond, coconut, or oat milk); ½ teaspoon pure vanilla extract; Optional: 1 tablespoon maple syrup or honey (for added sweetness); Optional toppings: chopped nuts, cacao nibs, sliced banana, or dairy-free chocolate chips

Banana Chocolate Ice Cream: 5 Reasons It’s the Best Dessert

Print Recipe

Rich, creamy banana chocolate ice cream is made in minutes by blending overripe bananas with cocoa for a luscious, healthy dessert. Dairy-free, customizable, and budget-friendly, it’s a deliciously simple frozen treat you can whip up at home anytime, no ice cream maker required.

Author: Pearl
Prep Time: 5–10 minutes
Cook Time: 0 minutes
Total Time: 5–10 minutes
Yield: 2–3 servings 1x
Category: Desserts and baked goods
Cuisine: American

Ingredients

Scale

3 large, overripe bananas – peeled, sliced, and frozen overnight
3 tablespoons unsweetened cocoa powder (or 2 tablespoons cocoa + 1 square dark chocolate, melted)
¼ cup plant-based milk (like almond, coconut, or oat milk)
½ teaspoon pure vanilla extract
Optional: 1 tablespoon maple syrup or honey (for added sweetness)
Optional toppings: chopped nuts, cacao nibs, sliced banana, or dairy-free chocolate chips

Instructions

Peel, slice, and freeze overripe bananas overnight.
Let frozen banana slices thaw for 5–10 minutes.
Place banana slices in a blender or food processor.
Add cocoa powder (or melted chocolate), vanilla extract, and half of the plant-based milk.
Blend, scraping sides and adding milk slowly for a thick, creamy texture.
Taste and add maple syrup or honey, if desired. Blend again.
Scoop and serve immediately, or freeze for 30–60 minutes to firm up.
Add your favorite toppings and enjoy.

Notes

Always use overripe bananas for the best sweetness and texture. Add liquid gradually to avoid runny ice cream. Store leftovers airtight and thaw briefly before serving for scoopable results. Easily adapt with different milks, chocolate, or flavor add-ins.

Keywords: banana, chocolate, ice cream, dairy-free, blender, healthy dessert

Find it online: https://pearlrecipes.com/banana-chocolate-ice-cream-5-reasons-its-the-best/